BARNSLEY CHOPS with MASH and MINTY PEAS

I love all cuts of lamb (and beef and pork, for that matter), but a favourite is the Barnsley chop. A Barnsley chop is essentially a double loin chop, cut right across the saddle, so you get two sections of tenderloin and two of the eye fillet, all attached to the T-bone. It’s a generous cut, so it’s generally one per person. You’ll probably need to give your butcher a day or so notice to get them to prepare them for you.

Preparation Time 20 minutes | Cooking Time 25 minutes, plus resting | Serves 4

4 Barnsley lamb chops, at room temperature

60 g (2¼ oz/¼ cup) butter, diced

1 tablespoon olive oil

3 anchovies, coarsely chopped

1 garlic clove, finely chopped

200 ml (7 fl oz) veal stock

350 g (12 oz/2½ cups) frozen peas, defrosted

Good handful torn mint leaves

Squeeze of lemon juice

GARLIC MASH

1 kg (2 lb 4 oz) floury potatoes, such as Sebago, peeled and cut into even chunks

125 ml (4 fl oz/½ cup) single (pure/pouring) cream

60 g (2¼ oz/¼ cup) butter, diced

1 garlic clove, finely chopped

To make the garlic mash, combine the potatoes and enough cold salted water to cover generously in a large saucepan. Bring to the boil over a high heat and cook for 10–12 minutes until the potatoes are tender when pierced with the tip of a paring knife.

Meanwhile, bring the cream, butter and garlic to a simmer in a separate saucepan and set aside. When the potatoes are cooked, drain well, return to the pan and mash with a fork or masher. Add the cream mixture, season generously and mix until smooth. Keep warm.

Season the chops generously. Heat a large frying pan over a medium heat with the butter and olive oil. Place the chops in the pan and cook, turning over every minute, for 6–8 minutes, then transfer to a plate to rest.

Add the anchovies and garlic to the pan and fry for a minute or so until fragrant, then add the stock and bring to the boil. Toss in the peas, season and simmer for a minute until bright green and just tender. Stir in the mint and lemon juice to taste and serve spooned over the chops and mash.